Baked Gnocchi with Peas, Mint, & Ricotta

If you are a Trader Joe’s fan, you know that their cauliflower gnocchi has a cult-like following. The gnocchi tastes light and fluffy and is a healthy alternative compared to the potato original. The one problem that we have with the gnocchi is that they are nearly impossible to cook correctly. They go from cooked to mush in just a few seconds, so if we are boiling them or cooking them on the stove top, there is just about a minute to nail the timing of the recipe so that it all turns out perfectly. We are not into these stressful cooking scenarios, and tried to make these gnocchi in an alternative way so that there is more wiggle room for the recipe to be successful. By roasting them in the oven with some olive oil, they get a crispy exterior while still maintaining their fluffy texture inside. We tossed them in a brown butter sauce and topped them with fresh peas, mint, and lots of lemon. To take this dish over the top, we have added a dollop of whipped ricotta to the bottom of the serving dish. It provides the perfect salty and creamy punch and helps meld all of the ingredients together.

Baked Gnocchi with Peas, Mint, & Ricotta

An exciting vegetarian entree for summer. We love the combination of the crispy gnocchi, snappy fresh peas, and fluffy whipped ricotta.


  • 1 package frozen cauliflower gnocchi
  • 2 tbs butter
  • 1 clove garlic, minced
  • juice and zest from 1 lemon
  • pinch of chili flakes
  • 1 cup fresh peas
  • 1/4 cup lightly packed mint leaves, stems removed and minced
  • 1 cup whole milk ricotta cheese
  • salt and pepper to taste


  1. Preheat the oven to 425 degrees. Spray a cooking sheet well with cooking spray and lay the frozen gnocchi in a single layer on the cookie sheet and season them with salt and pepper. If there are pieces that are frozen together, do your best to separate them. Bake in the oven for 25 minutes, removing after 15 minutes into cooking to flip the gnocchi before placing back in the oven .
  2. Make the whipped ricotta. Put the ricotta into a medium-sized mixing bowl. Use a hand mixer on medium-high speed to whip the ricotta until it is light and fluffy. about 3 minutes. If you continue to whip it and it isn’t changing texture, add a teaspoon or two of water at a time until it is light and airy and has very few lumps in it. Set aside.
  3. Make the brown butter sauce. Heat a large saute pan over medium heat. It is very important to brown the butter slowly – if you try to do this over high heat you’re likely to burn it. Cook the butter for about 7 minutes, stirring regularly, until the butter is light golden brown. It is ready when it starts to smell nutty. Remove the butter from the heat until you are ready to finish the dish (the gnocchi should have about 5 minutes left of the 25 minutes).
  4. To finish the dish, bring the pan with the butter back onto medium heat. Add the garlic, lemon zest and juice, pinch of chili flakes, peas, and mint to the butter. Cook for another 3-4 minutes, or until the peas are slightly tender. Season the peas with salt and pepper to taste. When the gnocchi comes out of the oven, add it to the brown butter and pea mixture and toss everything well to coat.
  5. Use a spoon to put a big dollop of whipped ricotta onto each of two bowls. Add the gnocchi and pea mixture to each of the bowls and garnish with additional fresh mint leaves, if desired.

Pea, Prosciutto, & Burrata Salad

In an effort to keep fresh peas from spring into our summer menu planning, we set out to create a recipe with peas and some decadent ingredients to make a recipe that would be rich and satisfying, but also healthy. We love a hearty salad in the summer as an entrée, but to feel like a main dish it needs to have some umph to it. Insert burrata and prosciutto, which we are convinced make every recipe better than it started. We love this salad because is has something for everyone. It is peppery from the arugula, salty and smoky from the prosciutto, has that creamy deliciousness from the burrata, and the snappy crunch of fresh peas. We are still obsessed with the light lemon vinaigrette that we used for our Watermelon & Halloumi Kabobs, and we have made a variation of that again for this recipe. The citrus from the lemon helps break up all of the rich ingredients in the salad and the mint is an unexpected fresh surprise we cannot get enough of.

Pea, Prosciutto, & Burrata Salad

  • Servings: 2 entrée servings
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A summer entrée salad with a little something for everyone. We love the unexpected flavor combination of the peas, mint, and prosciutto. Your dinner guests will be begging for more!


  • 1 cup fresh peas
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 6 cups lightly packed arugula
  • 4 oz thinly sliced prosciutto
  • 1 ball fresh burrata cheese
  • 1/2 cup lightly packed fresh mint leaves
  • 1/3 cup olive oil
  • 1 lemon, zest and juice
  • small pinch of red chili flakes
  • salt and pepper to taste


  1. Make the dressing. Whisk together the 1/3 cup olive oil, lemon zest, lemon juice, and chili flakes together in a small bowl. Season to taste with salt and pepper and set aside.
  2. Cook the peas. Heat a medium sauté pan over medium heat. Add the 1 tsp olive oil and garlic to the pan. Sauté for 2 minutes, or until the garlic becomes fragrant. Add the fresh peas and cook another 2-3 minutes. Remove the pan from the heat.
  3. Assemble the salad. Lay the arugula on a medium serving platter. Divide the peas into small piles over the arugula. Tear the prosciutto into large, bite-sized pieces and put on the arugula as well. Drain the burrata from its packaging and gently pat dry with a kitchen towel. Break the burrata into large segments and place on the salad. Add the fresh mint leaves to the salad and drizzle with the dressing over top. Season with salt and pepper (the burrata in particular!) and serve immediately.